Our recipes
Here we publish recipes from our historical menus
Welcome to the AVEQIA recipe bank!
We continuously update this recipe bank from our vast treasure trove of recipes. After more than 20 years, we have a lot to share, so come back often!
Here you’ll find dishes that work as starters, main courses or desserts – but it’s up to you whether you want to create a whole menu from a number of dishes, or just break out a recipe and serve it on its own.
Please note that the recipes are created as part of our classic 4-course tasting menus and the quantities are calculated to serve 8-10 people. If you serve the dishes on their own, the quantities in the recipes are usually just right for 4-6 people. Of course, the number of servings you get depends somewhat on the amount of main ingredients and how generous you want to be.
Apple- and Caramel Cake with Toasted Oat Crumble and Granny Smith Sorbet
Apple season is here, and what could be better than a wonderful apple dessert? In this version, we have a beautiful apple rose with a caramel cake, oat crumble, and a wonderfully smooth vanilla sauce made to perfection. Serves 10 guests. Granny Smith Sorbet…
Read moreCeleriac, smoked celeriac purée, pickled chanterelles, mushroom broth and tempura
This delightful autumn dish is a truly wonderful dish to serve! It’s both beautiful and flavorful, and you can, of course, substitute any mushrooms you like for the chanterelles. The recipe uses every part of the celeriac, so there’s no waste. We think tha…
Read moreGrilled duck with dumplings, pomegranate, endive salad and Foie gras
Here’s a truly delicious fall dish, full of fun touches and a visually impressive dish to serve. Of course, you can make your dumplings ahead of time so things aren’t so hectic on the day of the meal. Remember to let the duck breasts come to room temperatu…
Read moreLightly cured halibut with plum glaze, pickled kohlrabi, horseradish, and deep-fried rice paper
This delicious dish is served as an appetizer on our autumn menu 2026. But here’s a tip: we’ve also served it in a smaller version (as canapés) at a cocktail party. Either way, this dish works great both as a slightly larger appetizer or as a snack! The r…
Read moreBasil Panna cotta with marinated strawberries, white chocolate snow and strawberry pearls
The dessert on the 2026 summer menu is a marriage between Swedish summer and Italian freshness. Here we serve a basil pannacotta with fine marinated strawberries. We top the dish with popping strawberry pearls and white chocolate snow. A lovely caramel sauce a…
Read moreAt AVEQIA we are passionate about food, friends and relationships, and all that usually happens here at AVEQIA.
We offer an interactive experience where we bring people together in an activity where they cook a 3-or 4-course menu together. The whole exercise takes place under the guidance of our experienced chefs and once the cooking is done, you will of course enjoy the delicious meal together with a number of matched wines (or exciting non-alcoholic alternatives). You can read more about this below.